Chia Chickpea and Spinach Fritters

with Feta and Chilli Jam

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low-carb
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Instructions

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1 Prep

Peel and roughly chop the garlic and ginger. Finely chop the spring onion

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2 Blitz

Place the ginger, garlic and tomatoes in a food processor and blitz until almost smooth. If you don't have a blender or food processor, chop the ingredients very finely. 

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3 Simmer

Place the blitzed tomatoes, soy sauce, vinegar, sugar and a large pinch of the chilli flakes (spicy!) in a small saucepan over a medium heat. Simmer for 15-20 min until thickened, stirring regularly. Once thickened, remove the pan from the heat and set aside to cool for 5 min (as the tomatoes cool, they will continue to thicken!) 

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4 Make fritters

Meanwhile, roughly chop the spinach. Drain the chickpeas and place them in a large bowl. Crush the chickpeas and feta with a fork until smooth. Add the eggschia seeds and spring onion. Season with salt and pepper. Whisk until well combined. Set aside for 5 min. Fold in the spinach

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5 Fry

Heat a large non stick pan over a medium-high heat with a very generous drizzle of vegetable oil. Working in batches, add approx 1 heaped tbsp portions of the mixture to the hot pan and cook for 2–3 min on each side or until golden and cooked through. Wipe the pan clean and add more oil if necessary.

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6 Serve

Serve the fritters stacked with a drizzle of chilli jam and a dollop of Greek yogurt on the side. 

Tips for fussy eaters

Can't handle the heat? Leave out the chilli flakes!

Pro tip

If you don't have a food processor, simply chop the tomatoes, ginger and garlic as finely as possible.

These are so easy, we'll be making them for breakfast, lunch and dinner.

Cooking Time: 40 min

Equipment Required: Food processor

Cals 643 · Prot 37 · Carbs 65 · Fat 28

Ingredients

Number of people

Chilli Jam

Garlic cloves 2 Pieces
Ginger 30 Grams
Cherry tomatoes 150 Grams
Soy sauce 10 ML
Red vinegar 30 ML
Brown sugar 20 Grams
White sugar 10 Grams
Chilli flakes 2 Grams

Fritters

Spring onion 40 Grams
Baby spinach 90 Grams
Chickpeas 240 Grams
Feta cheese 100 Grams
Eggs 4 Pieces
Chia seeds 15 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Vegetable oil 2 Tbsp

To serve

Greek yogurt 170 Grams

These are so easy, we'll be making them for breakfast, lunch and dinner.

Cooking Time: 40 min

Equipment Required: Food processor

Cals 643 · Prot 37 · Carbs 65 · Fat 28

Instructions

photo

1 Prep

Peel and roughly chop the garlic and ginger. Finely chop the spring onion

photo

2 Blitz

Place the ginger, garlic and tomatoes in a food processor and blitz until almost smooth. If you don't have a blender or food processor, chop the ingredients very finely. 

photo

3 Simmer

Place the blitzed tomatoes, soy sauce, vinegar, sugar and a large pinch of the chilli flakes (spicy!) in a small saucepan over a medium heat. Simmer for 15-20 min until thickened, stirring regularly. Once thickened, remove the pan from the heat and set aside to cool for 5 min (as the tomatoes cool, they will continue to thicken!) 

photo

4 Make fritters

Meanwhile, roughly chop the spinach. Drain the chickpeas and place them in a large bowl. Crush the chickpeas and feta with a fork until smooth. Add the eggschia seeds and spring onion. Season with salt and pepper. Whisk until well combined. Set aside for 5 min. Fold in the spinach

photo

5 Fry

Heat a large non stick pan over a medium-high heat with a very generous drizzle of vegetable oil. Working in batches, add approx 1 heaped tbsp portions of the mixture to the hot pan and cook for 2–3 min on each side or until golden and cooked through. Wipe the pan clean and add more oil if necessary.

photo

6 Serve

Serve the fritters stacked with a drizzle of chilli jam and a dollop of Greek yogurt on the side. 

Tips for fussy eaters

Can't handle the heat? Leave out the chilli flakes!

Pro tip

If you don't have a food processor, simply chop the tomatoes, ginger and garlic as finely as possible.

Ingredients

Number of people

Chilli Jam

Garlic cloves 2 Pieces
Ginger 30 Grams
Cherry tomatoes 150 Grams
Soy sauce 10 ML
Red vinegar 30 ML
Brown sugar 20 Grams
White sugar 10 Grams
Chilli flakes 2 Grams

Fritters

Spring onion 40 Grams
Baby spinach 90 Grams
Chickpeas 240 Grams
Feta cheese 100 Grams
Eggs 4 Pieces
Chia seeds 15 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Vegetable oil 2 Tbsp

To serve

Greek yogurt 170 Grams
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